Sparkling Cucumber Melon Agua Fresca (Fresh Fruit Cooler)

How to Make Sparkling Cucumber Melon Agua Fresca (Fresh Fruit Cooler)

1. 1

   Step 1: Make a quick simple syrup

   Combine the granulated sugar and 1/2 cup (120 ml) water in a small saucepan over medium heat. Stir until the sugar completely dissolves and the mixture is clear; do not boil. Remove from heat and let cool to room temperature, then chill briefly while you prep the fruit.

   For this step

   • 1/2 cupGranulated sugar
   • 1/2 cupWater (for simple syrup)
   
2. 2

   Step 2: Prep the cantaloupe and cucumber

   Peel, seed and cube the cantaloupe into roughly 1-inch pieces (about 4 cups) and peel, seed, and chop the cucumber. Working with chilled fruit will keep the puree bright and cold; reserve a few melon balls and a thin cucumber slice for garnish if desired.

   For this step

   • 4 cups (cubed)Cantaloupe, peeled, seeded and cubed
   • 1 mediumEnglish cucumber, peeled, seeded and chopped
   
3. 3

   Step 3: Blend the fruit base

   In a high-speed blender combine the cantaloupe, chopped cucumber, 3 tablespoons (45 ml) fresh lime juice, about half of the cooled simple syrup (taste and reserve the rest), 8 of the mint leaves, and a pinch (1/8 tsp) of coarse salt. Blend on high until very smooth, scraping down the sides as needed; add up to 2 tablespoons cold water if the mixture is too thick to blend smoothly.

   For this step

   • 3 tablespoonsFresh lime juice
   • a pinchCoarse salt
   • 12 leavesFresh mint leaves
   
4. 4

   Step 4: Strain and finish with sparkling water

   Pour the puree through a fine-mesh sieve into a large pitcher, pressing gently to extract the juice and discard the fibers. Taste and add more simple syrup if you prefer it sweeter. Stir in the chilled sparkling water (about 3 cups) and gently fold to combine without losing too much fizz.

   For this step

   • 3 cupsChilled sparkling water
   • 4 cupsIce cubes
   
5. 5

   Step 5: Serve chilled with garnish

   Fill glasses with ice, pour the agua fresca (about 12 fl oz / 360 ml per serving) over the ice, and garnish with a sprig of mint, a melon ball or cucumber slice. Serve immediately for maximum sparkle; refrigerate leftovers up to 24 hours (add sparkling water just before serving).
   

1. Combine the granulated sugar and 1/2 cup (120 ml) water in a small saucepan over medium heat. Stir until the sugar completely dissolves and the mixture is clear; do not boil. Remove from heat and let cool to room temperature, then chill briefly while you prep the fruit.
2. Peel, seed and cube the cantaloupe into roughly 1-inch pieces (about 4 cups) and peel, seed, and chop the cucumber. Working with chilled fruit will keep the puree bright and cold; reserve a few melon balls and a thin cucumber slice for garnish if desired.
3. In a high-speed blender combine the cantaloupe, chopped cucumber, 3 tablespoons (45 ml) fresh lime juice, about half of the cooled simple syrup (taste and reserve the rest), 8 of the mint leaves, and a pinch (1/8 tsp) of coarse salt. Blend on high until very smooth, scraping down the sides as needed; add up to 2 tablespoons cold water if the mixture is too thick to blend smoothly.
4. Pour the puree through a fine-mesh sieve into a large pitcher, pressing gently to extract the juice and discard the fibers. Taste and add more simple syrup if you prefer it sweeter. Stir in the chilled sparkling water (about 3 cups) and gently fold to combine without losing too much fizz.
5. Fill glasses with ice, pour the agua fresca (about 12 fl oz / 360 ml per serving) over the ice, and garnish with a sprig of mint, a melon ball or cucumber slice. Serve immediately for maximum sparkle; refrigerate leftovers up to 24 hours (add sparkling water just before serving).